Make your own curry by combining:
½ tbsp. cardamom
1 tbsp turmeric
2 tbsp cumin
2 tbsp coriander
1 tbsp dry mustard
1 tsp chipotle powder (or your favorite pepper)
- ¼ Cup curry spice
- 1 Tablespoon smoked paprika
- 1 Teaspoon salt
- 1 Tablespoon pepper
- ½ Cup olive oil
- 2 racks Denver lamb spare ribs
Combine all of the ingredients (except for the ribs) until uniformly mixed. Then, prepare the ribs by removing the membrane from underneath. This can be done by inserting a butter knife under the membrane.
Apply olive oil to the ribs and then generously coat them on both sides with the rub. Let them marinate the refrigerator for 30 minutes while you prepare your grill.
Prepare your grill for 350-degree F cooking with both a direct and indirect cooking zone. Grill the lamb on indirect heat for 20 minutes per side, or until an internal read thermometer reads 140 degrees F.
Grill the lamb for another 5 minutes (or until the ribs reach 145 degrees F), meaty side down, to obtain a nice char and caramelization.
Take the ribs off the grill and finish them with a drizzle of honey to give that “gooey, finger licking good” effect and a hint of sweetness. Place the ribs under an aluminum foil tent for 10 minutes, before slicing and serving.